The Food Business School FOODBIZ+ Series is Hosting an Interactive Online Conversation
Join FBS Dean Will Rosenzweig in a
Discussion with Justin Siegel, Acting Director, Innovation Institute for Food
and Health, UC Davis on July 6
Napa, CA – The Food Business School (FBS), the new
center for executive education of The Culinary Institute of
America (CIA), invites entrepreneurs, industry insiders, and graduate
students in food studies to join FBS Dean Will Rosenzweig and Justin
Siegel, acting director of the Innovation Institute for Food and
Health at the University of California, Davis, for a free interactive
on July 6 from 5–6 p.m. (PT).
Dr. Siegel will be discussing topics related to his FBS
course Technology, Trends, and Policies Transforming the Food System. He’ll
address how these factors will impact the dynamic and treacherous challenges
our food system faces, such as population growth, rapidly changing consumer
tastes, shifting expectations, and climate change. He will also talk about his
work with the Innovation Institute of Food and Health and its underlying goal
of bringing industry leaders, food business startups, and academia together to
solve food-connected problems in local food systems.
“Dr. Siegel will share his latest scientific research and
how he is applying technology and innovation to food system challenges,” says
Dean Rosenzweig. “Prospective students have the
opportunity to get to know him as an FBS faculty member and get a preview of his
Sign up for this event and receive a link to join this online
conversation at FOODBIZ+ Tech, Trends, & Policies.
Trends, and Policies Transforming the Food System is a fast-paced,
five-week (Oct. 3–Nov. 4), online survey course that will provide essential
forecasting information needed to make high-impact contributions to food
business organizations. The course provides emerging innovators with direct
access to industry pioneers who share predictions and present approaches to
transforming the food system.
The FOODBIZ+ series is a monthly program of
online talks with food industry experts that explores the latest opportunities
and challenges in food business. Upcoming events and classes are listed on The Food Business School’s
As the Acting Director of the Innovation Institute for Food
and Health at UC Davis, Justin Siegel has engineered and discovered numerous
enzymes of interest to modern society, catalyzing a wide range of reactions. He
is the recipient of numerous awards, including the Sloan Research Fellowship in
Moderator and series host Will Rosenzweig has spent his career as an educator, serial entrepreneur, and venture investor.
He was founding CEO of The Republic of Tea and co-founder of Physic Ventures.
He also helped to grow such companies as Odwalla,
Leapfrog, Revolution Foods, Yummly, and Brand New
Brands. Rosenzweig is a long-time faculty member at
the Haas School of Business at UC Berkeley. He was honored with the Oslo
Business for Peace Award for his accomplishments in the area of ethical
business in 2010.
Photo Caption and Hi-Res Image:
Justin Siegel, PhD, acting director of the
Innovation Institute for Food and Health at U.C. Davis.
View hi-res image >
About The Food Business School
FBS is the new center for
executive education of the CIA. FBS broadens the CIA’s commitment to the future
of food education and leadership by providing cutting-edge, practice-based
business education to corporate professionals, recent graduates, and mid-career
explorers. The mission of FBS is to enable and empower entrepreneurial leaders
to design, deliver, and lead transformative innovations that address the
world’s most pressing food challenges—and its greatest business opportunities.
FBS is located at The Culinary Institute of America at Copia in Napa, CA. For more information on FBS, follow along on Facebook, Twitter, and Instagram.
About The Culinary Institute of America
Founded in 1946, The Culinary
Institute of America is the world’s premier culinary college. Dedicated to
driving leadership development for the foodservice and hospitality industry,
the independent, not-for-profit CIA offers associate degrees in culinary arts
and baking and pastry arts; bachelor’s degree majors in management, culinary
science, and applied food studies; and executive education through its Food
Business School. Its conferences and consulting services have made the CIA the
think tank of the food industry in the areas of health & wellness,
sustainability, world cuisines & cultures, and professional excellence
& innovation. The college also offers certificate programs and courses for
professionals and enthusiasts. Its worldwide network of 49,000 alumni includes
leaders in every area of foodservice and hospitality. The CIA has campuses in
New York, California, Texas, and Singapore.
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